Chilled cucumber soup
- 2 cucumbers, peeled and diced
- 200g tomatoes, blanched and peeled
- 100ml good-quality chicken stock
- 5ml Tabasco
- salt and freshly ground black pepper, to taste
- 300g plain yoghurt
- 250ml fresh cream
- 10ml fresh mint, to garnish
Place the cucumber, tomato, chicken stock and Tabasco in a blender and finely purée. Season to taste.
Whisk in the yoghurt and cream.
Serve the cucumber soup in small bowls or espresso cups, garnished with chopped mint.